Beef Tikka Boti Recipe

Ingredients

• 4 kg Beef (cut into medium‑sized pieces with a little fat attached; washed and patted dry)
• 4 tablespoons Ginger Garlic Paste (ready‑made)
• 2.5 packets Shan Beef Tikka Masala (approx. 250 g total; designed for 1.5 kg meat, scaled for 4 kg)
• 1 tablespoon Chaat Masala
• 1 tablespoon Crushed Red Chilies (for spice and color)
• 400 grams Plain Yogurt (strained to remove excess water; thick consistency)
• 200 ml Fresh Cream (any good brand; adds richness)
• 2 tablespoons Lime Juice (freshly squeezed from a large lime)
• 0.75 cup Fried Onion (ground to a fine powder; adds softness)
• 5 tablespoons Raw Papaya Paste (thick paste; tenderizes meat)
• 3 tablespoons Kachri Powder (optional substitute for raw papaya)
• 0.5 teaspoon Orange Food Coloring (optional for restaurant‑style color)
• 1 teaspoon Salt
• 10 pieces Metal Skewers (sturdy enough for beef)
• 2 tablespoons Unsalted Butter (for basting during grilling)
• 2 tablespoons Cooking Oil (optional alternative to butter for basting)
• 1 cup Fresh Coriander Leaves (packed)
• 3 pieces Green Chilies (large, mild)
• 12 cloves Garlic Cloves
• 1 tablespoon Crushed Red Chilies (for chutney)
• 1 cup Thick Tamarind Pulp (about 5‑6 tbsp paste, strained, seed‑free)
• 0.5 teaspoon Roasted Cumin Seeds

Instructions

1. Prepare the Beef

   Trim any excess sinew, cut the beef into medium‑sized pieces with a little fat, wash thoroughly and pat completely dry.

   Time: PT15M

2. Make the Marinade

   In a large bowl combine ginger‑garlic paste, Shan beef tikka masala, chaat masala, crushed red chilies, strained yogurt, fresh cream, lime juice, ground fried onion, raw papaya paste (or kachri powder), orange food coloring if using, and salt. Mix until smooth.

   Time: PT20M

3. Coat the Beef

   Add the beef pieces to the bowl and toss thoroughly so every piece is evenly coated with the thick marination.

   Time: PT10M

4. Marinate

   Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate.

   Time: PT4H

   Temperature: 4°C

5. Prepare Tamarind Chutney

   Blend fresh coriander, green chilies, garlic cloves, crushed red chilies, salt, thick tamarind pulp, roasted cumin seeds and a splash of water until smooth. Strain to remove any seeds.

   Time: PT15M

6. Preheat Grill

   Place the grill pan over medium‑high heat and let it become hot (about 5 minutes).

   Time: PT5M

   Temperature: medium‑high

7. Thread Beef onto Skewers

   Remove the beef from the fridge, give it a quick stir, and thread the pieces onto metal skewers, leaving a small gap between each piece.

   Time: PT10M

8. Grill First Side

   Place the skewers on the hot grill pan and cook for 4‑5 minutes without moving, until a deep golden‑brown char appears.

   Time: PT5M

   Temperature: medium‑high

9. Flip and Grill Second Side

   Turn the skewers, grill the other side for 3‑4 minutes, and brush with melted butter (or oil) during the last minute for shine and extra juiciness.

   Time: PT4M

   Temperature: medium‑high

10. Serve

    Remove the tikka from the grill, let rest 2 minutes, then serve hot with naan, paratha, fresh salad and the tamarind chutney.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

8 g

Fat

22 g

Fiber

1 g